three tablespoons of milk, butter the size of an egg, one cup of
powdered crackers, one teaspoon of black pepper; one tablespoon of
salt; mix well together; form into a loaf, and bake two and one-half
hours. Baste with butter and water while baking.



VEAL STEW.

Cut four pounds of veal into strips three or four inches long and
about one inch thick. Peel twelve large potatoes; cut them into
slices one inch thick. Put a layer of veal in the bottom of the
kettle, and sprinkle salt and a very little pepper over it; then put a
layer of potatoes; then a layer of veal, seasoned as before, and so on
until all the veal is used. Over the last layer of veal put a layer of
salt pork, cut in slices; cover with potatoes; pour in water until it
rises an inch over the whole; cover close; heat fifteen minutes;
simmer one hour.



DRESSING FOR ROAST OF VEAL. MRS. E. FAIRFIELD.

Two cups of stale bread crumbs, one tablespoonful melted butter;
pepper and salt to taste; make into a soft paste with cream, and lay
over top of roast to brown for about one-half hour before roast is
done.